Valerie Bertinelli’s Leftover Stuffing Croquettes | Food Network

Cook together with Valerie as she revamps leftover stuffing into a delicious and decadent appetiser with warm crispy bites and a cheesy surprise in the center!
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Leftover Packing
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 10 to 12

Ingredients

Grease, for frying
3 cups remaining stuffing, ideally sausage, such as Valerie's Cranberry-Walnut Packing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces , cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving

Directions

Unique devices: a deep-fry thermometer

Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat till a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.

Location the stuffing in a food processor fitted with the blade accessory. Pulse until somewhat broken up but still with chunks, 4 to 5 times.

Scrape the stuffing into a big bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the packing with a fork. Include the flour and utilize a rubber spatula or your hands to include it till no streaks remain.

Place the panko in a shallow baking meal. Utilize a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop a little with your hands, then position a cube of in the center. Bring the stuffing up over the cheese to confine it; if the mixture sticks to your hands, spray them with a little cooking spray. Type the croquette into a football shape. Roll the croquette in the panko, pressing a little to adhere. Put on the parchment-lined baking sheet. Repeat with the remaining stuffing and ; you should get 10 to 12 croquettes.

Utilize a spider to carefully lower half of the croquettes into the hot oil, ensuring not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then move them to the baking sheet with the wire rack and keep warm in the oven up until ready to serve. Bring the oil back to 325 degrees F, then repeat with the staying croquettes.

Serve the croquettes on a plate with leftover gravy or mustard.

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Valerie Bertinelli's Leftover Packing Croquettes|Food Network

Valerie Bertinelli's Leftover Stuffing Croquettes | Food Network

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About the Author: Yvette Cook

26 Comments

  1. Fantastic the croquettes that you make friend! Like a lot! 🦇

  2. Thanks for blessing us with Valerie’s videos. She’s definitely not just Hot in Cleveland, and of course she’s not a chicken in the kitchen indeed!! Timeless beauty and iconic figure indeed!!

  3. Egg contamination comes on the shell, Valerie. Don’t put the egg in the same cup you’re mixing in. Nice recipe, though.

    1. Thank you for this tip. I’ve been cooking for decades and never heard this.

    2. People do wash their eggs when they bring them home anyway I do so you don’t have to worry about

    3. Well hot dang good thing you told her. I mean she only has her own cooking show and books and all. 🤣🤣🤣 It’s being cooked so nothing to worry about 😁😁😁

    4. @DragonMike And those of us who have decades more experience in cookery, as professionals, still know more than her. Cross contamination is a serious thing in any kitchen and cooking does not always mean that the contaminant are neutralised. Nut thanks for playing anyway.

    5. @Kim Battaglia Commercial eggs in the US are always washed at the factory. That doesn’t stop them from being contaminated, as we see all too often.

  4. My childhood best friend’s name was Valerie ❤️
    She passed in her mid 20’s 😥

  5. I love the color in your kitchen and those croquettes look delicious!!!

  6. I am French lawyer you pronounce it that’s probably how we pronounce it in France my mum side of the family is French as a matter of fact my grandma is French.

  7. Thanks Valerie. Truly appreciate your dedication to cleanliness in the kitchen. Most ppl don’t know that gold is porous and bacteria can live in jewelry. The hand washing (and even kitchen tools when working with raw meat) is so important. You are saving viewers trips to the hospital and taking time off of work. Thanks for focusing on the important things.

  8. Grew up watching you on One Day at a Time. Your not much older than me. It’s just great to see a childhood star crush out there looking good and living life with that still amazing smile. Good job Val

  9. I can see this as an appetizer or starter, with the crowd gathered in the kitchen to help make these croquettes together, eh, over a glass of white wine. Mom made croquettes after Thanksgiving too but they never had mozzarella in the center; what a great idea, Valerie.

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